Mashed Potatoes with Crispy Potato Skin Croutons (Edit recipe)

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My husband adores mashed potatoes and these are a fun twist. Using baked potato skins creates a crunchy crouton you will undoubtedly enjoy. I’ve made this dish for decades and it never fails to be a fun spin on an old classic.

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PREP TIME

10 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

Serves: 4

Ingredients

2 whole Russet Potatoes, Washed and scrubbed
2 tsp Extra Virgin Olive Oil
1 tsp Sea Salt
2 Tbsp Salted Butter
3 Tbsp Milk, Unsweetened and full fat, any type will work
2 Tbsp Sour Cream
1 tsp Sea Salt
.25 tsp Black Pepper
1 Tbsp Green Onion (Scallion), Chopped

Croutons

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oven to 400 degrees. Line cookie sheet with parchment paper.
After washing the potatoes rub 2 tsp of olive oil all over each potato and salt each.
Bake for 60 minutes.
Check by carefully squeezing the potatoes to ensure they are soft. If not cook for 5-10 minutes longer.
Let cool 5 minutes.
Slice in half and scoop out the potato pulp.
Cut the potato skins into 1” pieces. Place back onto the cookie sheet and top with 1 tsp olive oil and a little salt and pepper.
Move the croutons around to be in one layer and spread out.
Bake for 10-15 minutes until crispy.
In a large bowl add potato pulp, butter, milk, sour cream and whip until smooth.
Adjust butter and milk until potatoes are at the consistency you prefer. Add salt and pepper to taste.
Scoop potatoes into bowl or on plate and top with croutons.

Notes

You can easily double the recipe for larger parties.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	202
Fat:	13 g
Carbohydrates:	19 g
Protein:	2 g
Cholesterol:	23 g
Sodium:	1793 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.